Grilled pesto chicken with potato and pea hash

Malta Independent - - CROSSWORD & FUN -


1 1/2 cups fresh basil leaves, plus ex­tra to serve 35g flaked al­monds, toasted 2 gar­lic cloves, peeled 125ml ex­tra vir­gin olive oil, plus 2 ta­ble­spoons, ex­tra 1 tea­spoon red wine vine­gar 550g chicken thigh fil­lets, ex­cess fat trimmed 2 pota­toes, scrubbed, finely chopped 200g smoked ba­con, rind re­moved, chopped into large pieces 1 red onion, thinly sliced 350g fresh peas, pod­ded


1. Process basil, al­monds and 1 gar­lic clove in a food pro­ces­sor un­til finely chopped. Add oil. Process un­til smooth. Sea­son. Add vine­gar. Process un­til com­bined. Set aside. 2. Pre­heat a bar­be­cue or char­grill over high heat. Sea­son the chicken. Grill for 5 min­utes each side or un­til cooked through. Trans­fer to a plate. Cover. 3. Mean­while, place the potato in a mi­crowave-safe bowl. Cook, cov­ered, on High for 5 min­utes or un­til ten­der. Heat the ex­tra oil in a large non-stick fry­ing pan over medium-high heat. Add the potato, ba­con and onion. Cook, stir­ring, for 5 min­utes or un­til crisp. Finely chop the re­main­ing gar­lic. Add the peas and gar­lic to the pan. Cook for 1 minute or un­til the peas are warmed through. Sea­son. Serve with the chicken, pesto and ex­tra basil leaves.

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